Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

prep:
30 mins
bake:
2 hrs
cook:
10 mins
total:
2 hrs 40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Trim fat from meat. Season meat with salt and 1/4 teaspoon black pepper. In a 6-quart Dutch oven brown roast on all sides in 1 tablespoon hot oil over medium-high heat. Transfer to a plate.

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  • Add onion and three cloves garlic to Dutch oven. Cook and stir for 3 minutes. Stir in tomato sauce, tomato paste, wine, the 1/4 cup parsley, olives, and anchovy fillets. Return roast to Dutch oven. Bring to boiling. Bake, covered, for 2 1/2 hours or until meat is tender.

  • Transfer meat to a platter; cover to keep warm. Bring liquid in Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened.

  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the remaining one clove garlic. Cook and stir for 30 seconds. Add beans; cook and stir for 2 to 3 minutes or until heated through.

  • Transfer beans to platter with beef. Sprinkle with cracked black pepper, Parmesan cheese, and additional parsley. Serve with sauce.

Nutrition Facts

389 calories; fat 12g; cholesterol 112mg; saturated fat 3g; carbohydrates 20g; mono fat 6g; poly fat 1g; insoluble fiber 6g; sugars 3g; protein 45g; vitamin a 474.3IU; vitamin c 9.3mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 9.5mg; vitamin b6 1mg; folate 36.1mcg; vitamin b12 3.2mcg; sodium 899mg; potassium 845mg; calcium 125mg; iron 5.3mg.
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